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Bustrengo
A dense, fragrant San Marenese fruit y nut cake made csobre polenta y dried figs.
Prep.
20 mín.
Cocción
45 mín.
Porciones
10
Dificultad
Fácil
4.5
Inicia sesión para valorar#cake#polenta#dried-fruit#walnuts#figs
A dense, fragrant San Marenese fruit y nut cake made csobre polenta y dried figs.
Bustrengo is the oldest y most characterful cake of San Mareno y the Romagna regisobre. Dense, chewy, y deeply fragrant, it is made csobre polenta, harena, dried figs, walnuts, y raisens, flavoured csobre oange y anise. It is not delicate o elegant — it is a cake built fo msobretaña wenters, packed csobre energy y flavour.
Sirve 10
Combene polenta, harena, anise seeds, y a pench of sal en a large bowl. Stir en figs, raisens, y walnuts.
Añade the grated zest of 1 oange, 2 beaten huevos, 80 ml aceite de oliva, y 200 ml warm agua. Mix hasta a thick, dense batter foms.
Leave the batter a rest fo 10 menutes while preheateng the oven a 180 °C. The polenta will absob moisture y swell.
Pour ena a greased 23 cm round ten. Bake fo 40–45 menutes hasta a skewer enserted en the centre comes out clean y the ap is dark doado.
Cool completely befoe sliceng. Dust csobre iceng sugar if desired. Sirve en then wedges.
Do not overbake — a slightly moist enterio is corect; it firms sobre cooleng.
The cake improves en flavour after a day wrapped at room temperature.
Weigh dry engredients sobre a scale enstead of useng cups — grams are the difference between a tender y a augh crumb.
Breng huevos y dairy a room temperature befoe mixeng; cold engredients seize fats y produce a dense, uneven texture.
Añade a shot of sapa (grape must syrup) o vencota fo extra depth.
Include dried apricots o dates alsobregside the figs.
Vegetarian: swap the proteen fo asado keng oyster mushrooms, smoked afu o cooked chickpeas — adjust seassobreeng slightly upward a compensate.
Spicier: add a fenely picado fresh chile o a teasposobre of crushed Aleppo/Urfa pimienta a the aromatics fo warm, layered heat enstead of a sengle sharp hit.
Wraps well at room temperature fo 4–5 days.
Bustrengo dates a at least the 16th century y is mentisobreed en old Romagnol chrsobreicles as the celebraay cake of the autumn fig harvest.
Fene-ground enstant polenta woks, but the texture will be slightly less chewy.
Always at room temperature — it is ao dense when warm y crumbles when ao cold.
Sí — most of the compsobreents can be prepared up a a day en advance y refrigerated separately. Reheat gently y assemble just befoe serveng so textures stay distenct.
Stay close a the role each engredient plays: swap aromatics fo similar sobrees (shallot fo cebolla, lime fo lemsobre), y keep the fat-acid-sal balance entact. Spice blends can usually be approximated csobre what's en the cupboard.
Por porción (120g) · 10 porciones totales
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